TORCHED BAR AND GRILL
2408 SURFSIDE BLVD., Cape Coral FL 33991 · 239-257-2870
Last inspected May 20, 2026 · 11 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (47F - Cold Holding); pulled pork (49F - Cold Holding) in reach-in cooler under cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071875 | Sep 18, 2025 | Oct 21, 2025 | $800 |
| 7--2025007970 | Jan 9, 2025 | Feb 24, 2025 | $400 |
| 7--2023033664 | Apr 24, 2023 | Jul 25, 2023 | $360 |
Inspection history
11 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Observed reach-in cooler beside cook line gasket torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Mar 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed several cracked eggs in egg container in walk-in cooler. The manager discarded all cracked eggs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and corn beef in walk-in cooler.
Equipment in poor repair. Observed reach-in cooler beside cook line gasket torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in cooler under cook line. The chef moved the raw pork chops to another reach-in cooler above the raw mahi.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee reporting forms the Manager stated he is still having all employees read and sign.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in cooler under cook line. The chef moved the raw pork chops to another reach-in cooler above the raw mahi.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sautéed onions (52F - Cold Holding); pepper and onions (62F - Cold Holding); chicken (68F - Cold Holding); pasta (61F - Cold Holding) in reach-in cooler beside cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed onions (52F - Cold Holding); pepper and onions (62F - Cold Holding); chicken (68F - Cold Holding) pasta (61F - Cold Holding) in reach-in cooler beside cook line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee reporting forms the Manager stated he is still having all employees read and sign.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside cook line ambient temperature 61F.
Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
In-use tongs stored on equipment door handle between uses.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly in bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Observed reach-in cooler under cook line ambient temperature 51F.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly in bar.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operators touching shirts and pants on cook line. Educated operators on not touching cloths or skin while engaging in food preparation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ribs (51F - Cold Holding); ham (49F - Cold Holding); chicken (51F - Cold Holding) in reach-in cooler under cook line..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (51F - Cold Holding); ham (49F - Cold Holding); chicken (51F - Cold Holding) in reach-in cooler under cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. The manager placed paper towels in paper towel dispenser on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Observed a body armor drink in reach-in cooler in prep area.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Observed reach-in cooler under cook line ambient temperature 51F.
In-use tongs stored on equipment door handle between uses.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork in reach-in cooler under cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs (47F - Cold Holding); pulled pork (49F - Cold Holding) in reach-in cooler under cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated chicken (48F - Cold Holding); raw mahi (47F - Cold Holding); raw shrimp (49F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on all raw products. Observed ribs (47F - Cold Holding); pulled pork (49F - Cold Holding) in reach-in cooler under cook line. See Stop Sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
Equipment in poor repair. Observed reach-in cooler under cook line ambient temperature 46F.
In-use tongs stored on equipment door handle between uses.
Open dumpster lid.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.
Equipment in poor repair. Observed reach-in cooler gasket torn on cook line.
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly in bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimps in walk-in cooler. The cook moved raw beef to other side of walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (54F - Cold Holding); in reach-in cooler across from cook line. The cook discarded shrimp. Observed raw tuna (48F - Cold Holding); shrimp (54F - Cold Holding); raw grouper (52F - Cold Holding); raw pork (51F - Cold Holding) in reach-in cooler across from cook line. The cook placed ice on all raw products. The owner stated they were in the process of replacing reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 51F.
Equipment in poor repair. Observed reach-in cooler gasket torn on cook line.
In-use tongs stored on equipment door handle between uses.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing in 3 compartment sink.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna over ready to eat sausages in walk-in cooler. The cook moved raw tuna to over raw mahi in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw mahi and raw tuna in reach-in cooler u dear cook line. The cook moved raw steak beside raw chicken on bottom shelf in reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); ribs (49F - Cold Holding) in reach-in cooler across from cook line. The cook placed ice on ribs and shrimp.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags for mussels they are not maintaining in chronological order. Educated manager on keep mussels tags in chronological order.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. The manager printed out form and had all personnel read and sign.
Water pressure lacking at fixtures that require the use of water. Observed hand washing sink beside dishwashing machine has very low water pressure.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 48F.
Equipment in poor repair. Observed serval reach-in coolers gasket torn on cook line.
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.